Assessment of the effect of wet fermented feed in contrast to ordinary feed on pork flavor and nutritional value

The fattening stage is crucial for the development of pork flavor, and employing fermented feed for nutritional management during this phase has been shown to greatly improve pork quality. The purpose of this study was to determine how wet fermented feed (WFF) affected the flavor and nutritional quality of pigs throughout the fattening stage. Duroc × Landrace × Yorkshire pigs were fed a WFF comprising fermented soybean meal, fermented corn, and fermented bran for 60 d for related research. WFF pork loin had significantly higher quantities of necessary amino acids, arginine, inosinic acid, and taste amino acids (p < 0.05). The E-nose demonstrated that the flavor of pork altered according to the diet, with WFF pork having a better flavor. The sensors W5C and W1S could be used to distinguish flavor differences between groups. According to GC-IMS, the relative level of aldehydes in WFF pork was higher than that in the control group, and the relative content of butanal and heptanol was significantly higher (p < 0.05). The saturated fatty acid level of WFF pork decreased by 9.23%, while its monounsaturated fatty acid content increased by 9.32%, there was a 24.91% rise in the relative content of linoleic acid. The results showed that adding WFF considerably improved the flavor and nutritional value of pork.